1882 Harry Johnson's new and improved bartender's manual (1882)

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143. BRANDY SCAFFA. (Use a sherry glass.) One -quarter glass of raspberry syrup One-quarter glass of Maracbino One-quarter glass of Chartreuse (green) top it oil' with brandy, and serve.

This drink must be properly prepared to prevent the different colors from running into each other, but must each have a separate appearance. 144. FAIVRE'S POUSSE CAFE. (Use a sherry nine glass.) One-third of a glass of Benedictine One-third of a glass of Curacao (red); One-third of a glass of Kirschwasser; 2 or 3 drops of bitters (Angostura) and serve. Attention must be paid to prevent the different colors from running into each other, but have each a separate appearance. 145. GIN AND TANSY. (Use a whiskey glass.) In preparing the above drink, take a small bunch of tansy, and put it into an empty bottle or decanter; fill up with good old Holland gin, and let it draw suffi- ciently to get all the essence of the tansy into the gin; in serving this drink, hand out the whiskey glass, and also your bottle of gin and tansy mixed, to let the cus- tomer help himself. It is always proper, to let the customer know the strength of the mixture in the bottle, and if it should be too strong, it would be ad- visable for the customer to take an equal share of each. BOWL OF EGG NOGG FO£\ A NEW YEARS PARTY. In regard to the above drink the bartender must use his own judgment as to what quantity he must prepare. Mix as follows: 146.